Menus
Our dinners are based on the cuisine of places we have visited and loved. The menus below are indicative of what we may serve. They will vary depending on what's good in the market, what went well (or not) before and seasonality.
See below for provisional dates for each cuisine.
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We will also be preparing special menus for special days including
Christmas Day, New Years Eve, Twelfth Night, Burns Night, Chinese New Year, Un-valentines Day, Leap Year Day (our last supper).
Subscribe to our blogs and social below for more details.
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There are always vegetarian and pescatarian options on the menu but we are unable to offer special options to suit vegan or other restrictive diets.
Given the size of our galley, we cannot guarantee any dishes are allergen free.
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Moorish Spain
Chestnut soup
Moroccan bread
Tortilla
Chorizo and babaganush
Olives and pickled turnip
Beetroot and yoghurt
Lamb tagine
Fish stew
Couscous
Tarte de Santiago with fruit and cream (right)
Baklava
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12-28 Oct; 14-24 Dec; 26 Jan-4 Feb.
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Italy
Mixed antipasti
Ciabatta (left)
Olives and pickles
Tagliatelle with walnut sauce
Bean stew
Lamb Casserole
Tiramisu
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2-12 Nov; 10-23 Jan
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China
Hot and sour soup
Nanjing duck
Harvest plater
Pickles
Slow braised pork
Clay pot tofu
Leek flat breads
Saffron rice with fruit and honey
Walnut cookies
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15-26 Nov; 7-18 Feb.
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England
Pea soup
Homemade bread
Pate
Sweet pickled herrings with apple
Smoked salmon roulade
Lamb and leek 'Barge' pie (left)
Homity pie
Seasonal vegetables and gravy
Dorset apple cake with clotted cream
Devon cheeses
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29 Nov-10 Dec; 25 Dec-6 Jan; 21-29 Feb
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Lunch
Lunch includes three courses, menus reflect the dinner themes.
Drinks
Drinks are available over the counter by the glass or bottle.
Red wine - Marchese di Borgosole
DOC -Salice Salentino: grape - Negroamaro
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White wine - Valle Ven
DOC - Gavi : grape - Cortese (organic)
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Cava - Lacrima Baccus: Spain
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Beer - Avocet Ale, Exeter Brewery
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Cordials (flavour to suit menu)
coke and lemonade
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Coffee- Lavazza cafetiere
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Tea - Clipper : Rooibos (organic)
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